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Star Spangled Soup

Star Spangled Soup

I love soup and I make it almost every week in Winter.This was another soup resulting from a fair quantity of a few ingredients left over from another meal coming together to make a tremendously flavoursome and unique tasting soup.

3 potatoes (any kind – when I originally made this I had 2 Royal Blues and 1 Nadine)

In a large saucepan on a fairly high heat, add a small amount of olive oil, the salt, pepper, and onions.Cook the onions until they are just starting to brown, then add the potatoes, smoked ham and the turnip.Coat the well with the oil and onions and add the carrots, garlic, and capsicum.

Allow to sweat down a little then add the sweet potato and pumpkin, split peas and oregano.Add the Worcestershire sauce to deglaze the pan, then add the tomatoes, mushrooms, stock and water.

Reduce the heat and simmer for 1 ¼ hours, or until the peas are cooked through without disintegrating.

Using a wooden spoon, gently crush the sweet potato and pumpkin pieces, thickening the soup but keeping the thick rustic texture.

Add the tiny pasta stars and allow to bubble gently for about 5 minutes until just cooked through.

Add the juice of a lemon and some freshly chopped parsley and thyme.

Check for seasoning, skim off any scum on the surface of the soup and serve with a sprinkling of fresh parsley and cheese scones.